Anyone know a recipe for a vinegar based barbque sauce? I like to put a Boston Butt on the smoker, and the vinegar based sauce works for my family, but I don't have a recipe for a homemade sauce. Thanks. Tim
* This post was
edited 05/06/04 08:26am by an administrator/moderator *
2003 Coachmen 24' Spirit of America
2000 Toyota Tundra 4X4
Me, Puddin', and Oreo (the Chihuahua)
1/2 quart cider vinegar
1/2 quart white vinegar
1/2 cup finely chopped red peppers
2-3 tablespoons of hot sauce
1 tablespoon white sugar
Combine the vinegars, sugar, peppers, and hot sauce in a large glass jar and let sit for several days before using - does not need to be refrigerated.
By all means, use this as a base idea. When I can find them, I often add in a small amount of finely chopped Scotch Bonnet peppers (HOT!). Some ideas I've heard others mention about their own sauces: "cut" the sauce with some water; add salt or pepper; bring it all to a boil to immediately dissolve the sugar; trying different hot sauces (there are so many from which to choose). If you make changes, give the flavors a day or two to fully mix before deciding on the results.
This sauce uses vinegar, though I don't think it is exactly what you request, but you might like it for chicken and pork. This was my kids' favorite and they now make it for their families; the recipe is from the Mary Meade Country Cookbook. I always double the recipe and use twice the garlic (4 large cloves).
Combine in a 1 1/2 quart saucepan;
1 medium onion, diced
1 medium green pepper, diced
1/3 cup butter
1/3 cup wine vinegar
1/3 cup water
1/2 cup catsup
1 clove garlic, mashed
2 tsps. Worcestershire sauce
1/2 tsp freshly ground black pepper
1 tsp each: salt, ground cumin, dry mustard
1/4 cup brown sugar
My Brother-in-law gave us his Missouri family recipe for BBQ Butt Mop Sauce.
Vinegar & Cayenne pepper-mop it frequently, using anything that will slop on the liquid.
It will make a nice hot crust on the butt.
We vary that using Tabasco Pepper mash we got at Avery Island rather than the Cayenne.
If you like peppers and hot sauce get some if you can.
We bought several pounds (brought it home on a helicopter trip from LA to Ak ) , separated it into sandwich size bags and put those in large freezer bags. It will last forever, unless you use it all. We put it in lots of our cooking, anywhere from a couple pinches on for the flavor and spice.
The Butt is sliced and served on buns with Cattlemens BBQ Sauce® (The only BBQ sauce that works right on this sandwich) and Slaw.
Make the slaw using shredded cabbage with 7-UP® poured on it (nothing else) and allowed to soak for a day or 2.
It may sound strange but these things are awsome!
* This post was
edited 05/06/04 09:08am by Aktravler *
The following is most of what I know about BBQ. It is the subject chapter from my cookbook for my family and friends. My kids threatened to get mad at me if I died without writing down my sauce recipe (Ted’s Texas BBQ Sauce).
BARBECUE, MEAT, SAUCES, RUBS
The following is my compilation of everything in the title plus a lot of information on theory and practice. It shouldn’t take you long to realize that just as people are different, so are their idea’s of what constitutes Barbeque. My personal opinion is that if it is cooked in a pot with the sauce, it belongs in the “Sloppy Joe” category rather than in a scientific Trieste on Barbeque. However, I have already mentioned that everyone’s ideas are different; so I have included one recipe which I believe many will enjoy, but I don’t believe I would.
Since this information is compiled for the preservation of and free dispersal of Barbeque knowledge, I have borrowed and used knowledge from a variety of sources including books, magazines, newspapers, the internet, and of course, my own knowledge gained through experience, without always giving proper credit. For that, I do apologize to those who have spent countless hours experimenting and reporting their results which have been used in this compilation.
To the novice cook, this will seem like a lot of information on a simple subject. To the experienced cook, this will seem like a little information on a diverse subject. Please remember that it is a work in progress.
Beef Brisket by Rev Belly
Ted’s Texas BBQ Sauce
Slow cooked pork barbecue, with a twist
BBQ Brisket with Goode's Mop
Jim Goode’s Basting Sauce
Jim Goode's BBQ Beef Rub
Memphis-Style Barbecued Pork Shoulder
The South Shall Rub Again
Memphis Mop
Tennessee-Style Barbecue Sauce
Bubba Hodges' Egypt Brisket
John Northington's Mop
Barbecue Joint Brisket Sauce
Ancho Barbecue Sauce
Chicken Basting Sauce
Simple Barbecue Sauce
Mustard Based Barbeque Sauce
Patty’s Sauce
Jake’s Barbecue Sauce
BarBeQue’d Armadillo
Ordinary meat, fish and poultry may be transformed into wonderfully flavorful foods by applying smoke, heat and seasonings according to the ancient arts of smoking. As an art dependent upon a plethora of variables, what follows should be regarded as guidelines. Smoking of meat may generally be divided into the following processes:
Cold smoking is done at temperatures of 120º F. or less
Low temperature smoking at 120º to 200º
Barbecue happens from 200º to 275º
Smoke cooking occurs from 275º up
That said, there are a few basic principles which many of us have learned the hard way. Temperature is really what distinguishes barbecue from other forms of cooking with fire. Barbecuing is a form of smoke cooking but smoke cooking (which includes higher temperatures) is not necessarily barbecuing. You may use a grill to make barbecue but it is not grilling (also a high temperature cooking method). Cold smoking and smoke curing, on the other hand, are done at temperatures of less than 120º F.
Actually, there are only two rules in barbecue, regardless of what equipment you have:
Low and slow: Long cooking times of four to twenty four hours, depending upon the meat, at temperatures ranging from 200º to 275º F. measured at the meat level allows tough meat to get tender without drying out. 225º to 250º is ideal.
1. Keep your smoke sweet: Stale or acrid smoke results in a strong, bitter and unpleasant flavor.
2. Keep a small but active fire
3. Maintain airflow through the smoker. Keep the upper damper open and regulate the fire with the bottom damper. Do not let the fire smolder or starve for air.
4. Use high quality wood (or chips or pellets) for smoke.
5. Wood should be well seasoned (but you may soak it in water to extend smoking time). Only use green wood if you really know what you are doing.
6. Use only hardwoods for smoke. Hickory, oak and cherry are fine traditional woods and easy for beginners to use. Mesquite is also excellent but must be used with more care. It burns hotter and can be strong and bitter if overdone. Avoid wood from conifers or needle bearing trees such as pine.
That's it. That's all you really need to know. Beyond these universal rules are endless variations in methodology depending upon equipment, the style of BBQ and personal preference.
The most important piece of equipment for making outstanding Q is the cook, not the cooker. A good cook can produce exceptional Q on any type of smoker, from a wash tub topped with a refrigerator shelf for a grill to a high-dollar unit. Choose a smoker you like and use it until you know it inside and out. With perseverance and the freely available help from BBQ list members, almost anyone can produce bragging' rights Q on any type of smoker.
Beef Brisket by Rev Belly
I think that beef brisket belongs to Texas like peanuts to Georgia and pulled pork to North Carolina. But did you know, 'till about forty years ago brisket was a worthless cut of meat that most folks would just discard or grind into hamburger meat? Down in the hill country of Texas, ol' brother Wolf was buying all the brisket he could get to make his chili with. Then about 1950 two German brothers who had a meat market began cooking BBQ in their market to use up left over meat. One got the idea to smoke a brisket as he was smoking sausage one weekend. He left it all weekend in his smokehouse and on Monday as they were serving their que, pork, sausage & chicken, he cut a slice & put on each lunch.. Everyone began telling him how good and tender it was. With that they began to cook beef brisket for BBQ. So Texas owes the two German meat market brothers from the hills of Texas for our Beef Brisket BBQ. Now-a-days, like lots of things, the briskets of today are so much improved over time. The brisket of old time was over half fat, but with the better cows of these days we get lots better beef brisket. Still, the only way to make them good & tender is good, slow cooking over hardwood smoke. Here's the way this ol' Texan tries to cook good beef brisket.
Cooking Beef Brisket
1) Fat and marbling: Choose a brisket which has most of the fat down in the meat and not all fat on the outside. You do need a layer of fat on the outside too. Fat inside the meat will help keep it moist, so you still need some fat both on inside & outside, But remember selecting a good brisket is half the technique of good Que.
2) Size: A real good size is a brisket from 6 to 10 pounds, big or small will be more of a personal choice. Just remember that slow cooking for 1 1/2 to 2 hours per pound is a pretty fair time table for cooking a brisket at 225 dez (degrees F.)
3) Seasoning: There are as many ideas on the best way to season a brisket as there are brisket cooks. No two will do the same and very few will do it the same way two times in a row: You can Marinate, dry rub or both; or sprinkle it with spices; or do all three. I, myself do a little of it all.
3A) Marinate: May be a store bought marinade or maybe your own. I use a mix of Beer, Dr. Waco (similar to Dr. Pepper) and Willingham's marinade & let marinate overnight. Dry it off next morning & let it set for about half hour.
3B) Dry Rub: I use a mix of Garlic power, black pepper, salt, cumin, red pepper & a little brown sugar. There are lots of good dry rub out there on the market. Try them.
4) Fire: It don't make a big difference what or how you are cooking as long as you have a good low long-time steady heat; may it be wood, electric or gas. I, my-self, have for the last twenty-five years used a wood fire in everything from a barrel, to a washpot, to a high dollar pit. I still say you can cook as good of que in anything as long as you watch your fire. What you want is a good stead low fire with a temperature of 200 to 225 dez.
5) Cooking: Well, I have found that I do better with my brisket if I cook it about an hour per pound on a good low fire of hardwood and then wrap it in foil and put it in a dry ice chest for up to eight hours. If I slow cook my brisket for 18 to 20 hours, they are always too dry for me. But remember, any ol' boy can be like the blind dog an find a better way to do it. Good smoke will have a sweet flavor & that's what you want; not a bitter flavor. You will get a (smoke) ring of 1/32 to 1/2 inch most time. The smoke ring is the result of a chemical reaction between smoke & Air (nitrogen). This don't make a big different in the taste of your brisket but do make a better looking brisket, different seasoning will make a difference in the size of your ring.
6) Presentation: Last, but not to be overlooked, is the presentation of your brisket. I don't care if it is just for your wife & kids or your mother-in-law or your boss or if you are in a million dollar cook-off, A brisket that is half bad, will be come extra good if it is sliced and presented right. Always slice your brisket across the grain of the meat (start on a corner of the flat part). This is very important as it makes it a more palatable & tender slice of meat. Remember, a good BBQ brisket don't need a sauce poured over it, serve it on the side.
Adios: Now that's way we do it up the Paluxy River in the hills of Texas. Think I'll cook some BBQ: Beef that is. Billy W (Belly) Maynard
Ted’s Texas BBQ Sauce
Boil canning jars for 15 min. to sterilize.
Mix in large pot: (8 qt)
2 Bottles of ketchup (36 oz. ea) “use the least expensive”
2 cans (6 oz ea) of tomato paste
2 cups of apple cider vinegar
6 cups of apple cider or apple juice
2 bottles (12 oz ea) of dark or raw molasses “use the least expensive”
1 1/2 cups of brown sugar
2 t. cayenne pepper
1\2 cup of chili powder
2 T. instant coffee
1 bottle (16 oz) prepared mustard
2 T. of liquid smoke
4 t. of salt
3 T. of black pepper
1/4 cup onion powder
1\4 cup of garlic powder
1\2 cup of Worcestershire sauce
Heat to simmer. Blend with hand blender for 3 minutes or until well blended. Be careful to not splash the sauce with the blender. Simmer 30 minutes, stirring occasionally to prevent burning on bottom. Ladle into jars and seal while hot.
This sauce is primarily designed as a basting sauce. Because it does have a high tomato and sugar content, it should not be applied until near the end of the cooking process. If it is applied too early, the sauce may burn before the meat is properly cooked. If a marinade, pan, or table sauce is desired, it can be thinned significantly with any liquid such as fruit juice, brewed coffee, soft drink, or water. This can be accomplished while the sauce is simmering or when it is used.
This recipe makes approximately 14 pints of sauce.
Slow cooked pork barbecue, with a twist.
Source: Mrs. Braun
Serves/Makes:12 or more
Ingredients
4 lbs (1.8 kg). boneless pork butt or shoulder
1 cup (225 ml) cola (not diet)
1 bottle barbecue sauce (or homemade)
Preparation
Trim all possible fat from roast. Place in crockpot, pour cola over, cover and cook on low for 10 - 12 hours or until pork can be easily shredded. Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly). Discard liquid. Return pork to pot (you don't have to wash the pot). Add barbecue sauce to taste and mix. Continue to cook on low for 5 - 6 hours, adding more barbecue sauce if needed. Serve as sandwiches in buns. This freezes perfectly.
Comments
I came across this recipe, and made it shortly thereafter. I love how easy it is. I have shared it with many, many people, and all have raved about it. I love it with homemade barbecue sauce, too.
BBQ Brisket with Goode's Mop
Courtesy Of GOODE COMPANY Barbecue
5109 Kirby at US Hwy 59 713.522.2530.
Although Jim Goode uses his BBQ Mop for basting smoked meat, it's flavorful enough to use as a sauce for cooking brisket, and you'll barely miss the smoky flavor. Slice the brisket and re-form it in the pot halfway through the cooking. It's much easier to cut it at that point. Use a long, sharp carving knife and slice the meat against the grain.
1 first-cut brisket (about 5 pounds)
1/2 cup Jim Goode's BBQ Beef Rub
8 carrots, halved crosswise
3 cups Jim Goode's BBQ Mop
1. The night before serving, rub the brisket well all over with the BBQ Beef Rub. Wrap well in plastic and place in the refrigerator overnight for the meat to absorb the flavor of the rub.
2. Brown the brisket well on both sides over hot coals, 3 to 4 inches from the heat source, for about 8 to 10 minutes per side.
3. When ready to cook, preheat the oven to 350 degrees. Place the brisket in a large, heavy oven-proof pot. Add carrots and Jim Goode's BBQ Mop. Cover and cook for 1 1/2 hours.
4. Remove the brisket from the pot to a cutting board. Slice the brisket 1/4-inch thick. Re-form the sliced brisket in the pot. Spoon the sauce over the top, cover and cook 1 hour longer, basting occasionally with the sauce.
Serves 6. Per serving: 672 calories, 33g fat, 219mg cholesterol.
Jim Goode’s Basting Sauce
This could be the most sensational baste ever. The smoky bacon lends great depth of flavor. Once all the ingredients are lined up, the rest is easy.
4 cups beef broth 1/2 teaspoon salt
2 bay leaves 1/2 teaspoon white pepper
1 teaspoon dried oregano 1/2 teaspoon black pepper
2 tablespoons unsalted butter 1/4 teaspoon cayenne
1/4 cup chopped onions Finely grated zest of 2 lemons
1/4 cup chopped celery Juice of 2 lemons
1/4 cup chopped green bell pepper 2 tablespoons soy sauce
1/4 cup minced garlic 2 tablespoons white-wine vinegar
2 tablespoons Jim Goode's BBQ Beef Rub (see recipe) 1 tablespoon olive oil
1 tablespoon sesame oil
1/2 teaspoon dry mustard 1 pound finely chopped bacon
1. Bring broth, bay leaves and oregano to a boil. Reduce heat to a simmer.
2. Meanwhile, melt the butter in a nonstick skillet over medium-high heat. Add the onions, celery, green pepper, garlic, Beef Rub, mustard, salt, white and black pepper, and cayenne. Cook until browned, about 5 to 7 minutes, then add to broth along with the lemon zest, juice, soy sauce, vinegar and the oils. Stir to combine.
3. Cook the bacon in a nonstick skillet until soft. Add the bacon and any rendered fat to the broth mixture. Continue simmering until the broth is reduced by a fourth, about 45 minutes to an hour. Adjust the seasonings and baste away!
Makes 6 cups. Per ounce: 32 calories, 3g fat, 4 mg cholesterol.
Jim Goode's BBQ Beef Rub
Jim's rub, one of many being used all over the country today, enriches not only beef but also pork and lamb. It's easy to prepare and easy to store: Once you mix Jim's spices, they'll keep in an airtight jar in your pantry all summer long.
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried sweet basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon freshly ground black pepper
3/4 teaspoon white pepper
1/8 teaspoon ground cumin
Salt, to taste
1. Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it.
2. To use the rub, massage it into the meat thoroughly the night before you plan to grill. Wrap the meat well in plastic wrap and place in the refrigerator until grilling time, so that the flavors will be absorbed into the meat.
Makes 3/4 cup. Per tablespoon: 18 calories, .3g fat, no cholesterol.
Memphis-Style Barbecued Pork Shoulder
From Dotty Griffith's Celebrating Barbecue (Simon and Schuster, 2002)
one 4- to 5-pound pork butt or shoulder roast
The South Shall Rub Again [see below]
Memphis Mop, optional [see below]
Tennessee-Style Barbecue Sauce [see below]
8 to 10 sandwich buns, optional
Red pepper sauce, such as Tabasco or Texas Pete, optional
1. Sprinkle a generous layer of the rub on all surfaces of the pork roast. Using your hands (preferably gloved to prevent spices from burning your eyes or skin), rub the mixture into the meat. Wrap the meat in plastic wrap and refrigerate for at least 3 hours or overnight.
2. Remove the pork from the refrigerator and unwrap about 1 hour before placing on the grill to let it come to room temperature.
3. Soak the wood chips in water at least 1 hour before you begin grilling.
4. Prepare a fire by lighting wood or a combination of wood and charcoal in the firebox of a cooker or at the end of a barrel smoker opposite the end with the vent or chimney. Or preheat a gas smoker/grill.
5. When the fire has burned down to glowing embers or the coals are covered with gray ash, place the pork, fat side up, on the grate but not directly over the coals. Or place a full pan of water over the coals or hot lava rocks, then position the grate and add the pork.
6. Cover the cooker and smoke the pork shoulder, turning it every hour or so, until it is tender and the internal temperature reaches 195°F on an instant-read thermometer, 4 to 6 hours. [Tester's note: 195°F yields well-done meat.]
7. Tend the fire by adding wood (or wood embers from a separate fire) or coals to keep it from going out and to keep the temperature inside the cooker between 225°F and 300°F. If using a mop, brush it on when turning the pork or after tending the fire. Add soaked chips as needed to maintain the smoke flavoring.
8. Remove the pork from the cooker and allow it to rest, covered loosely with foil, for about 15 minutes. Trim off the exterior skin and fat and slice very thin.
9. For pulled pork, wearing heavy rubber gloves (if the pork is just off the cooker) or latex food-handling gloves, peel away and discard the skin layer. Then, with your fingers or two forks, pull the pork into thin pieces about 1 by 2 inches.
10. For sandwiches, pile slices or pulled pieces between buns with a generous slather of barbecue sauce and a crown of coleslaw.
11. Make sure red pepper sauce is handy for those who want to sprinkle it on their sandwiches. Serves 8 to 10.
The South Shall Rub Again
From Dotty Griffith's Celebrating Barbecue
3 tablespoons granulated garlic
3 tablespoons paprika
3 tablespoons sugar
2 tablespoons salt
1 tablespoon black pepper
2 teaspoons ground sage
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon dry mustard
1/2 to 1 teaspoon cayenne pepper
In an airtight container with a lid, combine all the ingredients. Shake to mix well. This will keep up to a year in a cool, dark place. Makes about 2 1/2 cups. [Tester's note: we only got 1 cup.]
Memphis Mop
From Dotty Griffith's Celebrating Barbecue
2 cups cider vinegar
1/4 cup (1/2 stick) margarine or butter
2 tablespoons yellow mustard
1 tablespoon salt
1 tablespoon black pepper
1/4 cup molasses, optional
1/2 to 1 teaspoon red pepper sauce, optional
In a small saucepan, combine the vinegar, margarine or butter, mustard, salt, and pepper. If desired, add the molasses and/or red pepper sauce. Bring to a boil over low heat [tester's note: we used high heat]. Reduce the heat to very low and simmer about 10 minutes. Makes about 3 cups. [Tester's note: we got 2 cups.]
Tennessee-Style Barbecue Sauce
From Dotty Griffith's Celebrating Barbecue
1 cup ketchup
one 8-ounce can tomato sauce
1 cup packed brown sugar
1 cup cider vinegar [tester's note: we preferred it with 1/2 cup or less]
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons onion salt
1 teaspoon dry mustard
1 to 2 teaspoons red pepper sauce or to taste
Combine all the ingredients in a small saucepan. Cook and stir over low heat until the sugar melts and the ingredients are blended. Lower the heat and simmer about 10 minutes. Makes about 3 1/2 cups. [Tester's note: we got 2 1/2 cups, with the reduced amount of vinegar.]
Bubba Hodges' Egypt Brisket
From Robb Walsh's Legends of Texas Barbecue Cookbook(Chronicle Books, 2002)
Packer's cut (untrimmed) USDA Select beef brisket, 8 to 10 pounds
1 cup Tony Chachere's Original Seasoning [available at tonychachere.com], or the dry rub of your choice
6 cups John Northington's Mop [see below]
Rinse the brisket and pat dry. Sprinkle it on both sides with the dry rub. Wrap in plastic wrap and refrigerate overnight.
Set up your smoker for indirect heat with a water pan. Use wood chips, chunks, or logs, and keep up a good level of smoke. Maintain a temperature between 210°F and 250°F. Place the brisket in the smoker, as far from the heat source as possible. Mop every 30 minutes, rotating the brisket to cook it evenly, keeping the fat-side up at all times. Add charcoal and/or wood every hour or so to keep the fire burning evenly.
After 4 hours, wrap the brisket in heavy-duty aluminum foil with what's left of the mop sauce, including the onions and lemons. Seal and continue cooking over low coals for 4 more hours. (Or put it in a roasting pan in a 250°F oven.) The meat is done when a thermometer reads 185°F at the thick end or when a probe goes through with little resistance. Serves 10 to 12.
John Northington's Mop
From Robb Walsh's Legends of Texas Barbecue Cookbook
1 cup vegetable oil
1/2 cup white vinegar
1/2 cup cider vinegar
1 cup ranch dressing
3 small onions, sliced
one 10-ounce bottle Lone Star Beer
3 tablespoons soy sauce
2 lemons, cut in half
Combine all ingredients in a large pot, squeezing the lemons as you add them. Simmer for 30 minutes, or until the onions are soft. Keep the mop sauce in a pot on top of the smoker so it stays hot. Makes about 6 cups.
Barbecue Joint Brisket Sauce
From Robb Walsh's Legends of Texas Barbecue Cookbook
2 cups Ancho Barbecue Sauce [see below] or the sauce of your choice
up to 1 cup meat drippings
Just before serving, heat the barbecue sauce, adding fresh meat drippings as you slice your barbecue. Do not store sauce to which meat drippings have been added. Makes about 3 cups.
Ancho Barbecue Sauce
From Robb Walsh's Legends of Texas Barbecue Cookbook
3 dried ancho chiles, stemmed and seeded
1 tablespoon olive oil
2 cups diced onion
7 cloves garlic, minced
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup packed brown sugar [tester's note: we would double the sugar or reduce the vinegar by half, at least]
1/4 cup cider vinegar [tester's note: this amount makes an extremely vinegary sauce]
1/4 cup lemon juice
1 1/2 tablespoons mustard
2 teaspoons salt, or to taste
[tester's note: you will probably want to add water, as this makes a very thick sauce]
Soak the anchos in hot water for 30 minutes or until soft. In a large, heavy saucepan, heat the oil over medium heat and add the onion and garlic. Sauté for 3 minutes, or until they begin to wilt. Add the ketchup and anchos and sauté for 4 minutes. Add all of the remaining ingredients and simmer gently for 30 to 40 minutes, stirring frequently. Remove the mixture from the heat and allow to cool. Place in a blender or food processor and purée. Serve immediately, or store in the refrigerator in a sealed container for up to 3 weeks. Reheat before serving. Makes about 4 cups
Chicken Basting Sauce
Source: Milen Baker
1 stick butter
1 tsp. Salt
1 lemon juiced
1 tsp. Black pepper
2 tsp. Worcestershire
2 dashes Tabasco sauce
Cook chicken on hot grill and baste often with basting sauce.
Simple Barbecue Sauce
Source: KathyS
Serves/Makes:3/4 cup
Ingredients
1/2 cup (125 ml) catsup
1/4 onion, chopped
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) prepared mustard
1 tsp (5 ml) of Worcestershire sauce
1/4 tsp (1 ml) garlic powder
1/4 tsp (1 ml) crushed red pepper
Preparation
In a saucepan stir all ingredients together and cook 2 minutes over medium heat until onion is tender.
Mustard Based Barbeque Sauce
Source: FARMER'S ALMANAC
Ingredients
3/4 cup (175 ml) yellow mustard
3/4 cup (175 ml) red wine vinegar
1/4 cup (60 ml) sugar
1-1/2 tbsp (20 ml) butter
2 tsp (10 ml) salt
1/2 tsp (2 ml) Worcestershire
1-1/4 tsp (6 ml) black pepper
1/2 tsp (2 ml) Tabasco
Preparation
Combine ingredients in saucepan. Simmer 30 minutes over low heat. Let stand 1 hour before using. Refrigerate unused sauce.
Comments :This is a little different than the normal barbecue sauce. In South Carolina this is the normal. I love it. My family eats it on everything from hamburger to ribs. If you dont like spicy you can leave out the hot sauce. ENJOY!!!!
Patty’s Sauce
Source: Patty Johnson
Serves/Makes:Makes about 2 Cups
Ingredients
2 Tbs (30 ml). Butter
1 onion grated
2 cloves garlic, minced
1/4 tsp (1 ml). salt
1 Tbs (15 ml). chili powder
4 Tbs (60 ml). brown sugar
4 Tbs (60 ml). vinegar
4 Tbs (60 ml). Worchestershire Sauce
1 cup (225 ml) catsup
1 tsp (5 ml). Tabasco
Preparation :Melt butter in a saucepan. Cook onion and garlic until soft. Add 2 cups (475 ml) of water and remaining ingredients. Stir until well mixed. Place over medium-low heat for 30 minutes.
Comments :A good recipe found in the Fannie Farmer Cookbook.
Jake’s Barbecue Sauce
Serves/Makes:a lot
Ingredients
2 quarts (1900 ml) ketchup
1 16 oz (448 grm). box dark brown sugar
1 pint white or cider vinegar
1 10 oz (280 grm). bottle worcestershire sauce
USE ALL DEHYDRATED HERBS
1/2 cup (125 ml) onions-dehydrated
1/4 cup (60 ml) garlic powder
2 tsp (10 ml) marjoram
2 tsp (10 ml) crushed red chili's
2 tsp (10 ml) celery flakes
2 tsp (10 ml) parsley flakes
1/2 tsp (2 ml) black pepper
1 tbsp (15 ml) basil
Preparation
Combine, in a large pot, all ingredients and simmer over low heat for 2 to 3 hours. When cool, you can store the sauce, in the empty ketchup bottles, in the refrigerator. LASTS INDEFINITELY
A Recipe For The Courageous
BarBeQue’d Armadillo
Source: Complete Fish and Game Cookbook by A. D. Livingston
Ingredients
armadillo meat
1 cup (225 ml) butter
1/2 cup (125 ml) grated ibuib
1/2 cup (125 ml) catsup
2 tbsp (30 ml) prepared mustard
salt and pepper
Preparation
Sauce:
Melt butter in a sauce pan and saute the onions. Add the catsup and mustard. Simmer for a few minutes, then let cool.
Grilling: Salt and pepper meat and baste generously with sauce while grilling. Cooking time is about the same as for fresh pork.
Comments As a succulent version, cut the animal into serving size pieces and put them on a sheet of heavy-duty aluminum foil. Salt and pepper to taste, add a little butter, close foil tightly, and cook over medium coals for an hour. Open the foil and brown the pieces close to hot coals, basting frequently with the barbecue sauce. This method can also be used in the oven, and the meat browned under the broiler. You can also substitute your favorite barbecue sauce for this sauce recipe. This recipe also works well with possum, raccoon, and porcupine.
Enjoy and Happy Camping
Ted
Note: Due to invalid formatting, all formatting has been ignored.
Ted & Kay
"So many places to go and so little time"
2004 Chevy Silverado,3500 HD,DRW, Crewcab,LT, Long bed, Duramax,LLY/Allison, Rancho 9000, Airlift bags, Reese 16 hitch,
2006 Sunny Brook 34 LX, BWKS
2007 Jeep Wrangler Unlimited (I love the four door jeep)
Hi, I've had really great luck finding recipes at allrecipes.com, just type in bar-b-que sauce with vinigar. It will pull up dozens of recipes, then click on reviews, & find out what other people who have tried that particular recipe thought about it. Good luck, happy surfing.
OK I will give you Donna's recipe for her BBQ sauce. Dont tell anybody about it, dont give it out to anybody, and dont make less than two batches at a time, cause you will be caught short!! Danny, here we go.
8 -cups finely chopped onions
1- cup vegetable oil
2 - 29oz. cans tomato puree
2 T. chopped garlic
1/4 cup apple cider vinegar
8 T. propared mustard
8 T. worcestershire sauce
3 T. tobasco sauce
8 T. ketchup
1/2 cup kraft BBQ Sauce
2 cups brown sugar
2 T. liquid smoke
Salt and Red Pepper to taste
Cook all ingr. in large heavy pot for about 1 1/2 hours on low heat.
Pour into sterilized quart jars and seal.
Put jars in large pot and water bath for about 25 min.
Offline
) , separated it into sandwich size bags and put those in large freezer bags. It will last forever, unless you use it all. We put it in lots of our cooking, anywhere from a couple pinches on for the flavor and spice.
